Homemade Strawberry Jelly Recipe

Ingredients
  • 2 pounds strawberries, trimmed and halved (about 5 cups)
  • 4 cups granulated sugar
  • 3 tablespoons fresh lemon juice
  • 5 tablespoons (1.75 oz. package) pectin (optional)
Directions
  1. To sterilize jars: Wash jars, lids, and bands with hot, soapy water and let dry. Place jars in a large pot, cover with water, and bring to a simmer. Place lids and bands in a separate pot of hot water. Leave jars and lids in water until ready to fill.
  2. Make the jelly: Place strawberries in a blender or food processor and blend until smooth; add them to a large nonreactive pot.
  3. Add sugar, lemon juice, and pectin to the pot and place over medium-high heat. Start stirring until they dissolve in the mixture.
  4. Bring mixture to a boil and cook, stirring frequently, 3 minutes. Reduce heat to low and simmer until mixture darkens and thickens slightly, 3 to 5 minutes more.
  5. Turn off the heat and skim off the appearing foam with a spoon.
  6. Start filling the mason jars with jelly one at a time with a wide-mouth funnel. Clean the residue from the jar’s exterior.
  7. Place the center lids on the jars Tip: Make sure to leave a little space at the top of the jar (they will expand as they cool.)
  8. Fill the canning pot with water and boil for 10 minutes.
  9. Turn off the heat and let the jars cool for five minutes.
  10. Using a jar lifter, remove the jars from the hot water and let them sit at room temperature for 24 hours.
  11. After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet.

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